The Columbia’s Original “1905” Salad

Recipe from:  Columbia Restaurant

Ingredients:

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2" × ⅛"

1/2 cup pimiento-stuffed green Spanish olives

2 cups “1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Preparation:

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients:

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation:

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

**AMAZING!  This salad comes from my favorite restaurant in the Tampa Bay area.  It tasted just like it does in the restaurant.  I am so happy that now I can have it whenever I want it.  

5 Cup Salad

Ingredients:
1 cup sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows

Directions:
Mix all ingredients together and chill about one hour.

German Potato Salad

Ingredients:
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tbsp water
3 tbsp white sugar
1 tsp salt
1/8 t ground pepper
1 tbsp parsley

Directions:
1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 min., or until easily pieced with a fork. Drain, and set aside to cool.
2. Place the bacon into a large deep skillet and cook over medium high heat. Fry until browned and crisp remove from pan and set aside (on plate with folded paper towels)
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water sugar and salt and pepper to the pan. Bring to a boil then add the potatoes and the parsley. Crumble in ½ of the bacon. Heat through then transfer to serving dish crumble remaining bacon over the top and serve warm.

Caprese Salad

From: Gina's Weight Watcher Recipes

Ingredients:
1 large tomato, sliced into 8 slices
8 oz fresh mozzarella, sliced into 8 slices
5-6 basil leaves, sliced
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
salt and fresh pepper

Directions:
1. Place sliced mozzarella on a large plate or platter.
2. Top with tomato, olive oil, balsamic, basil, salt and pepper.

Strawberry Poppyseed Salad (knock-off of Panera Bread's)

This recipe is supposed to be the wonderful colorful fruit salad at Panera Bread. Serve with banana bread or muffins.

Ingredients:
24 c. romaine lettuce, chopped
12 oz fat free poppyseed dressing (or sugar free, whichever suits you)
12 oz canned pineapple tidbits, drained
12 oz mandarin oranges, drained
12 oz fresh blueberries
12 oz fresh strawberries, halved
6 oz chopped pecans

Toss fruit with lettuce, add dressing, toss again and top with pecans.

Serves 6-8

Nancy's Super Yummy Tuna Salad

I love tuna salad! I saw this recipe on Natasha's blog and it sounded absolutely delicious, especially for summer.



1 cup mayonnaise (more or less depending on how dry the tuna is)
6 cans tuna
1 1/2 cup halved seedless green grapes
3 hard-boiled eggs, chopped
You can also add chopped celery, if you like.